Camp + Cook: Rohan Anderson


So here is the final Rohan Anderson recipe for my Camp + Cook series (yes, I’m calling it that!!). And it’s a beautiful thing. Arrabiata Fish & Chips. It might not be the first sauce you turn to when it comes to coating your BBQ’d (or baked) fish, but I can seriously recommend it. Seriously. You can find this recipe in his wonderful book Whole Larder Love: Grow, Gather, Hunt, CookGo buy it, you’ll really enjoy cooking from it.

Here’s the what:

1 x whole fish (any whole fish around 1 pound)

5 slices hot salami, chopped

4 slices prosciutto, chopped

3 x large mushrooms, chopped

2 x onions, chopped

5 x cloves of garlic, chopped

2 cups (500ml) passata

1 cup red wine

Knob of butter

1 handful parsley, chopped

1 handful black olives

Tabasco sauce

Plain flour

Olive oil



how ever many potatoes you need to feed everyone chips, roughly cut into chunks

1 tbsp dried thyme

Cooking oil

Here’s the how:

In the book the fish is roasted in an oven, which is great if you’re at home, but when camping BBQ it.

In a large pan, heat some olive oil and brown the salami and prosciutto on high heat until they get a little crisp, then turn down the heat to medium and add the onions. Cook them until softened.

Turn up the heat again, stir well. Add the wine and deglaze the pan, scraping all the flavour goodness from the bottom. You should see a nice sauce forming. After the wine has reduced almost completely, add the passata, mushrooms, garlic, olives, parsley, and a splash of Tabasco. Stir all the ingredients well and season. Simmer on low for 20 minutes. If it reduces too much add a splash of water and stir through.

Wash the fish and pat dry. Dust both sides in flour. Heat the butter and a glug of oil in a new pan on high heat and brown the fish on both sides. We don’t want to fully cook the fish here, we just want to give the flavours a kick-start, so just a minute for each side. In the book Anderson pops a dollop of sauce in a baking dish, puts the fish on that and then spoons the remaining sauce over the fish. Then it’s baked for 20 minutes. If you are doing this while you’re camping (go you!), put some sauce in foil, the fish on top of that and ladle some, or all, of the remaining sauce on top of that. Close the foil and seal it tight. Then place the fish over the BBQ for 20 minutes.

To make the chips, parboil the potato chunks for five minutes, then drain. Heat about half a cup of cooking oil on high heat. When hot, place the potato in, and sprinkle over the dried thyme. Cook until golden brown.

When the fish is ready, pop it on a platter (I have a huge enamel one I take camping with me. It makes a great dish for loading anything and everything straight off the BBQ), pour on any remaining sauce , garnish it with parsley and place the chips around it to serve.


And stay tuned. We have more fabulous recipes lined up for next week.

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